Ingredients:
·  1 pound yellow squash, sliced
·  1 pound zucchini squash, sliced
·  3/4 cup chopped onion
·  1 cup grated carrots
·  1 tablespoon butter
·  2 tablespoons all-purpose flour
·  1 cup fat-free milk
·  3/4 cup (3 ounces) shredded cheddar cheese
·  1/2 teaspoon salt
·  1/4 teaspoon pepper
·  Cooking spray
·  1/2 cup soft breadcrumbs, toasted
 
 
Cook squash, carrots, and onion in a small amount of boiling water 10 to 12 minutes or until vegetables are tender. Drain; set aside.
Preheat oven to 350°.

Melt margarine in a medium, heavy saucepan over medium heat. Add flour; cook, stirring constantly, 1 minute. Gradually add milk; cook, stirring constantly, until mixture is thickened and bubbly. Remove from heat; add cheese, salt, and pepper, stirring until cheese melts. Add squash mixture; stir well.